Japanese Cream Stew

Ease:: Medium
Serves:: 8
Prep time:: 10 minutes
Cook time:: 30 minutes
Total time:: 40 minutes

Japanese cream stew is a winter warmer, combining chicken and root vegetables with a savoury cream-based sauce. Hearty and delicious.

Ingredients

japanese cream stew roux 1 box

boneless chicken thigh/breast 300g

onion 450g

carrots 150g

potato 200g

broccoli 100g

Method

Cut the ingredients: Start by cutting up 300g chicken into small bitesize pieces, as well as 450g onion, 150g carrots, 200g potato, 100g broccoli so that they will cook at an even rate.

Sauté the chicken in a large pan with some oil: until it is nearly cooked before adding the onions until they have both finished cooking.

Add the chopped carrot, potato, cauliflower and broccoli to the pan: and fill with water so that all the vegetables are covered. Boil the vegetables for 20-30 minutes so that they are fully cooked and soft.

Add the cream stew roux: Break off the cubes of the cream stew roux. Turn off the heat and add the cream stew roux in the pot. Stir the roux in with the water and it will melt quickly to give you a thick creamy sauce. Serve the stew either by itself or with cooked rice.